Alex Gone Loco

The outside of the salmon croquettes is crispy, and the inside is soft. They are full of herbs and spices that make them taste great. When paired with a sour remoulade sauce, they make a delicious seafood dish that's great for any event.

Ingredients: 2 cans of salmon, drained. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1/4 cup chopped parsley. 2 eggs, beaten. 1 tablespoon Dijon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tablespoons lemon juice. 1 tablespoon capers, chopped. 1 tablespoon chopped pickles. 1 teaspoon Dijon mustard. 1 teaspoon hot sauce. 1/2 teaspoon paprika.

Instructions: Put the eggs, Dijon mustard, garlic powder, salt, and pepper in a bowl. Add the breadcrumbs, green onions, parsley, and salmon. Put the mixture in the fridge for 30 minutes after making small patties out of it. To make the remoulade sauce, put the capers, pickles, Dijon mustard, hot sauce, paprika, mayonnaise, and lemon juice in a small bowl. Put it in the fridge until you're ready to use it. Set a pan on medium heat and add the oil. It should take about three to four minutes on each side to fry the salmon patties until they are golden brown. Emoulade sauce should be served on the side. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Strawberry Brownie Kabobs are a tasty and simple dessert that are great for gatherings, parties, or just as a sweet treat. Putting fudgy brownies and juicy strawberries on a skewer makes a fun and tasty treat that everyone will love.

Ingredients: 1 box brownie mix. 1/4 cup water. 1/2 cup vegetable oil. 2 eggs. 1 pound strawberries, washed and hulled. Wooden skewers.

Instructions: Preheat oven to 350F 175C. Prepare the brownie mix according to the package instructions by combining the mix, water, vegetable oil, and eggs in a mixing bowl. Pour the brownie batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely, then cut them into bite-sized squares. Thread a brownie square onto a wooden skewer, followed by a strawberry. Repeat until the skewer is filled, alternating between brownie squares and strawberries. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a tasty and unique sandwich made with honey, walnuts, ripe bananas, creamy peanut butter, and peanut butter. It has just the right amount of sweet and savory.

Ingredients: 2 slices of banana bread. 1 ripe banana, sliced. 2 tablespoons of peanut butter. 2 strips of crispy bacon. 1 tablespoon of honey. 1/4 cup of chopped walnuts. Lettuce leaves.

Instructions: On one side of every slice of banana bread, put peanut butter. On one piece of banana bread, put banana slices. Spread honey on top of the banana slices. On top of the bananas, put bacon strips that are crispy and chopped walnuts. Add lettuce leaves on top. Put the peanut butter side down on the other slice of banana bread to close the sandwich. Hold the sandwich together with a light press. If you want, cut it in half and serve.

Prep Time: 10 minutes

Cook Time: 5 minutes

This pumpkin bread with few carbs is great for a cool fall day. It tastes great, is moist, and is full of warm spices. Plus it works with keto!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 4 large eggs. 1/2 cup pumpkin puree. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan with coconut oil. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, beat eggs, then mix in pumpkin puree, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and stir until well combined. Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes

Cook Time: 45 minutes

Savor the mouthwatering flavors of this vegan triple chocolate mousse cake that is paleo. A rich cake made with almond flour, avocado chocolate mousse, and smooth chocolate ganache on top.

Ingredients: For the Cake:. 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Mousse:. 2 ripe avocados. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut cream. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Ganache:. 1/2 cup dairy-free dark chocolate chips. 1/4 cup coconut cream. 1 tablespoon coconut oil.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil. In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until well combined. Press the mixture into the bottom of the prepared cake pan, forming an even layer. Bake the cake in the preheated oven for 20-25 minutes, or until set. Remove from the oven and let it cool completely. Meanwhile, prepare the chocolate mousse by blending together ripe avocados, cocoa powder, maple syrup, coconut cream, vanilla extract, and a pinch of salt until smooth and creamy. Spread the chocolate mousse evenly over the cooled cake. In a small saucepan, melt dark chocolate chips with coconut cream and coconut oil over low heat, stirring until smooth. Pour the chocolate ganache over the chocolate mousse layer. Refrigerate the cake for at least 2 hours, or until the ganache is set. Slice and serve chilled. Enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

This recipe for Primal Chicken Pot Pie Muffins is a tasty and nutritious take on a traditional comfort food. They make the ideal Paleo dinner because they are high in protein and vegetables and will fulfill your cravings.

Ingredients: 1 lb cooked chicken breast, diced. 2 cups cauliflower florets, steamed and chopped. 1/2 cup carrots, diced. 1/2 cup celery, diced. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1/2 cup coconut milk. 2 eggs. 2 tbsp coconut flour. 2 tsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C and grease a muffin tin with olive oil or use muffin liners. In a skillet, heat olive oil over medium heat. Add onions and garlic and saut until fragrant and translucent. Add diced carrots and celery to the skillet and cook until they begin to soften. In a mixing bowl, combine cooked chicken, steamed cauliflower, sauted vegetables, and dried herbs. Season with salt and pepper. In a separate bowl, whisk together coconut milk, eggs, and coconut flour until well combined. Pour the wet mixture over the chicken and vegetable mixture and stir until everything is evenly coated. Spoon the mixture into the prepared muffin tin, filling each muffin cup to the top. Bake in the preheated oven for 25-30 minutes or until the muffins are set and the tops are golden brown. Let them cool for a few minutes before removing from the muffin tin. Serve hot and enjoy your Paleo Primal Chicken Pot Pie Muffins!

Prep Time: 20 minutes

Cook Time: 30 minutes

No-churn blueberry cheesecake ice cream is rich and creamy, and it tastes great with fresh blueberries and graham cracker crumbs. This dessert is simple to make and tastes great any time of the year because it has just the right amount of sweetness and sourness.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 8 ounces cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup fresh blueberries, plus extra for garnish. 1/2 cup crushed graham crackers, plus extra for garnish.

Instructions: Heavy cream should be whipped in a large bowl until stiff peaks form. Cream cheese should be beat in a different bowl until it's smooth. Mix the vanilla extract, powdered sugar, and sweetened condensed milk into the cream cheese until it is smooth. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Add the fresh blueberries and crushed graham crackers and mix them in well. Put the mixture into a loaf pan or another container that can go in the freezer. Use a spatula to smooth the top. Add more blueberries and crushed graham crackers on top to make it look nice. Put plastic wrap over the pan and freeze for at least 6 hours, or until the food is firm. Put scoops of ice cream in bowls or cones, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

These ultimate baked beans are a perfect combination of sweet and savory flavors. The addition of bacon and a rich, tangy sauce elevates the classic baked beans to a whole new level.

Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup diced bacon. 1 cup diced onion. 1 cup ketchup. 1/2 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Set oven temperature to 175C 350F. Cook bacon in a big skillet until it's crispy. Eliminate extra grease. Add the chopped onion to the skillet and cook it until it becomes transparent. Combine the apple cider vinegar, brown sugar, Dijon mustard, ketchup, molasses, Worcestershire sauce, garlic powder, salt, and pepper in a bowl. The cooked bacon, sauteed onions, and drained navy beans should all be combined in a sizable baking dish. After adding the sauce mixture to the beans, thoroughly mix them. Bake for 45 to 60 minutes, or until the sauce has thickened and the beans are bubbly, in a preheated oven. Before serving, take it out of the oven and give it ten minutes to rest.

Prep Time: 20 minutes

Cook Time: 60 minutes

The sweet caramelized onions and savory cheese in these Cheese & Red Onion Puff Pastry Tarts go so well together. They are wrapped in flaky puff pastry. They are great as a snack or starter.

Ingredients: 1 sheet puff pastry, thawed. 1 cup grated cheese such as cheddar or Gruyere. 1 large red onion, thinly sliced. 1 tablespoon olive oil. 1 teaspoon balsamic vinegar. Salt and pepper to taste. Fresh thyme leaves for garnish.

Instructions: Preheat the oven to 200C 400F. Roll out the puff pastry and cut it into squares or rectangles, depending on your preference. Place the pastry squares on a baking sheet lined with parchment paper. In a skillet, heat the olive oil over medium heat. Add the sliced red onion and cook until softened and caramelized, about 10 minutes. Stir in the balsamic vinegar and cook for an additional 2 minutes. Season with salt and pepper to taste. Divide the caramelized onions evenly among the puff pastry squares, leaving a border around the edges. Sprinkle grated cheese over the onions on each pastry square. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed up. Garnish with fresh thyme leaves before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

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Leafy greens like spinach, kale, broccoli, and collard greens are used in this calcium-rich veggie egg recipe to give your chickens the nutrients they need for strong eggshells. These healthy vegetables are scrambled with the eggs to make a tasty and healthy meal for you and your hens.

Ingredients: 4 eggs. 1 cup spinach. 1/2 cup kale. 1/4 cup broccoli. 1/4 cup collard greens. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Spinach, kale, broccoli, and collard greens should all be washed and cut up. Set a pan on medium heat and add the olive oil. Put in the chopped vegetables and cook for three to four minutes, until they begin to wilt. Add the eggs to the pan with the vegetables that have been sauted. Add pepper and salt to taste. Stir the eggs every once in a while for about two to three minutes, or until they are scrambled and cooked to your liking. Add a sprinkle of grated cheese or nutritional yeast on top while it's still hot for extra flavor and calcium. Enjoy your veggie scrambled eggs, they are full of calcium.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Rosemary & Garlic White Bean Dip is a flavorful and creamy appetizer perfect for any occasion. The combination of earthy rosemary and pungent garlic adds depth to the mild white beans, while olive oil and lemon juice provide a touch of brightness. It's easy to make and sure to be a hit at your next gathering!

Ingredients: 1 can 15 oz white beans, drained and rinsed. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: White beans, minced garlic, chopped rosemary, olive oil, and lemon juice should all be put in a food processor. To make it smooth and creamy, scrape down the sides of the bowl as needed. Add salt and pepper to taste and make changes as needed. Place the dip in a bowl for serving. If you want, you can add a sprig of fresh rosemary and a drizzle of olive oil as a garnish. Put it out with the chips, crackers, or vegetables you like. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Bacon Cheeseburger Grilled Cheese Casserole combines all the flavors of a classic cheeseburger with crispy bacon in a comforting casserole. It's a perfect dish for a hearty family dinner!

Ingredients: 1 pound ground beef. 1 small onion, finely chopped. 1/2 cup ketchup. 2 tablespoons yellow mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. Salt and pepper to taste. 8 slices of bacon, cooked and crumbled. 8 slices of white bread. Butter for spreading. 8 slices of American cheese. 1 cup dill pickles, sliced.

Instructions: In a skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened. Drain any excess fat. Stir in ketchup, mustard, Worcestershire sauce, garlic powder, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Preheat your oven to 350F 175C. Spread butter on one side of each bread slice. Place 4 slices of bread, buttered side down, in the bottom of a greased 9x13-inch baking dish. Layer half of the ground beef mixture on top of the bread slices in the dish. Sprinkle half of the crumbled bacon over the ground beef. Place 4 slices of American cheese on top of the bacon. Add the sliced dill pickles on top of the cheese slices. Place the remaining 4 slices of bread, buttered side up, on top of the pickles. Spread the remaining ground beef mixture on top of the bread slices. Sprinkle the remaining bacon on top. Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and the cheese is melted. Serve hot, and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Enjoy the strong, deep flavors of a perfectly brewed espresso. This recipe makes one shot of espresso with a lovely crema that's great for starting the day or giving you a boost in the afternoon.

Ingredients: 1 shot of espresso. Freshly roasted coffee beans.

Instructions: Grind the coffee beans to a fine consistency. Load the coffee grounds into an espresso machine's portafilter. Tamp the grounds evenly and firmly. Insert the portafilter into the machine and start the extraction process. Extract a single shot of espresso approximately 1 ounce. Serve immediately in a pre-warmed espresso cup.

Prep Time: 5 minutes

Cook Time: 2 minutes

Enjoy the calming flavors of this date milkshake with a hint of cinnamon and cardamom. Great for a treat at any time of the day to help you relax.

Ingredients: 4 dates, pitted and chopped. 1 cup milk. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cinnamon. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1 cup vanilla ice cream.

Instructions: In a blender, combine chopped dates, milk, ground cardamom, ground cinnamon, honey, and vanilla extract. Blend until smooth. Add vanilla ice cream and blend until creamy and well combined. Pour into glasses and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Spaghetti Squash Fritters are a delightful and healthy snack or side dish. They're made with cooked spaghetti squash, Parmesan cheese, and fresh herbs, then served with a zesty Dill Yogurt Sauce.

Ingredients: 2 cups cooked spaghetti squash, squeezed of excess liquid. 1/4 cup finely grated Parmesan cheese. 1/4 cup all-purpose flour. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1 clove garlic, minced. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 large eggs. 2 tablespoons olive oil, for frying.

Instructions: In a large bowl, combine the cooked spaghetti squash, Parmesan cheese, all-purpose flour, chopped parsley, chopped green onions, minced garlic, salt, and black pepper. Beat the eggs in a separate bowl and then add them to the squash mixture. Stir until well combined. In a large skillet, heat olive oil over medium heat. Scoop spoonfuls of the squash mixture into the skillet, pressing down to flatten them into fritters. Cook the fritters for 3-4 minutes on each side or until they are golden brown and crispy. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil. For the Dill Yogurt Sauce, combine 1/2 cup plain Greek yogurt, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, and a pinch of salt in a bowl. Mix well. Serve the spaghetti squash fritters hot with the Dill Yogurt Sauce on the side. Enjoy your Spaghetti Squash Fritters with Dill Yogurt Sauce!

Prep Time: 20 minutes

Cook Time: 15 minutes

These vegan patties made with cauliflower and lemon are tasty and good for you. You can eat them by themselves or as part of a bigger dish. They're great for a quick and easy meal.

Ingredients: 1 small cauliflower, cut into florets. 1 cup cooked quinoa. 1/2 cup chickpea flour. 1/4 cup nutritional yeast. 1 tablespoon lemon zest. 1 teaspoon ground cumin. 1/2 teaspoon turmeric powder. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Steam the cauliflower florets until tender, about 10 minutes. Drain and let cool. In a large bowl, mash the cauliflower with a fork or potato masher. Add the quinoa, chickpea flour, nutritional yeast, lemon zest, cumin, turmeric, salt, and pepper. Mix until well combined. Form the mixture into patties. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden brown and crispy. Serve hot with your favorite dipping sauce or in a burger bun with toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

You should eat this guacamole with your Smashed Chickpea Avocado Sandwich. It gives the sandwich a creamy, flavorful touch that goes well with the other textures and tastes.

Ingredients: 2 ripe avocados, peeled, pitted, and mashed. 1/4 cup finely chopped red onion. 1/4 cup diced tomatoes. 1/4 cup chopped cilantro. 1 jalapeo pepper, seeded and minced adjust to taste. 2 cloves garlic, minced. Juice of 1 lime. Salt and pepper to taste.

Instructions: Mash the avocados and add the red onion, diced tomatoes, cilantro, jalapeo pepper, and minced garlic to a bowl. Add the lime juice and stir until everything is well mixed. Add salt and pepper to taste, and taste again if you think it needs more or less. Serve right away, or put plastic wrap directly on top of the guacamole to keep it from turning brown and put it in the fridge until you're ready to use it.

Prep Time: 15 minutes

Cook Time: 0 minutes